January was an interesting month in the Development Kitchen. We’ve spent countless hours developing and refining some clean label stabiliser systems for mayonnaise products and will be demonstrating to customers over the next few weeks.

We have produced a range of textures developed for specific applications including dipping, spreading and salad bases. We have also designed these systems for varying the fat level- ranging from 60% down to as low as 10% oil addition.

Further work will go into further reducing the oil inclusion as well as an egg-free vegan stabiliser system.